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I read nine books in July (five were audiobooks), which brings my 2018 total to 50. I rank my books with these categories: Highly Recommended, Recommended, Okay, and Not Recommended. Highly Recommended…

Then there was my Rosemary and Fig Chicken Thighs. I’ve made this chicken a few times before. Slightly sweet but with the kick of garlic and a slight heat from the red pepper flakes. The rosemary adds another layer of flavor that I think makes the dish taste like you spent hours in the kitchen!

Rosemary and Fig Chicken Thighs

2 tablespoons chunky fig jam (I used a locally made jam I bought at a farmer’s market)

1 tablespoon honey

1/4 teaspoon (heaping) red pepper flakes

2 teaspoons rosemary, finely minced

3 cloves garlic, minced

kosher salt and freshly ground pepper

2 tablespoons extra virgin olive oil, divided

Method

Place chicken in a medium bowl. In a separate small bowl mix the next 6 ingredients and 1 tablespoon of the oil. Combine the fig, rosemary mixture with the chicken, it should be enough sauce to just coat all of the chicken.

In a large saute pan heat the remaining tablespoon of oil over medium heat. Add the chicken mixture and cook the chicken so that you only turn it once and it sort of caramelizes on both sides.